We investigate the chemical modifications and interactions of food constituents that occur through amino carbonyl reactions, mainly the so-called the Maillard reaction, during the thermal processing of food in industrial, domestic, and restaurant settings. The development of the Maillard reaction directly impacts the quality, safety, and bioactivity of the food. We study the beneficial/harmful properties for consumers of new food formulations and ingredients by applying a risk/benefit model. We develop and implement strategies to mitigate the formation of chemical contaminants during food processing. Finally, we disseminate the results to society (government agencies, regulators, the productive sector, consumers). Our main research lines include: i) New analytical methodologies for the determination of Maillard products with implications for food quality and safety, ii) Analysis, mitigation, bioaccessibility, and exposure to chemical contaminants during food processing, iii) Antiglycative capacity of compounds obtained from food by-products.
Maillard reaction, Chemical process contaminants, Lipid oxidation, Microencapsulation, Melanoidins, Glycation.